Growing up in an Italian family, I learned at a young age that tiramisu was the dessert of the gods (OK, that might be a little extreme – but it’s pretty darn heavenly!). This traditional treat, which is layered with brandy-espresso-soaked ladyfinger biscuits, is topped with a custard mascarpone whipped cream. Finally, all this deliciousness is dusted with cocoa powder – trust me, it goes great with a cup of coffee! While the classic recipe calls for eggs and dairy, this plant-based version uses almond- and coconut-based ingredients so you certainly won’t miss out on any of the authentic, bold and delicious flavors. Are you ready to start? ‘Cause I am!
1-1/2 cups plain almond milk
2 Tbsp. cornstarch
1/3 cup organic maple syrup
1 tsp. vanilla extract
1/2 cup brandy
1-1/2 cup espresso coffee
1/4 cup cocoa powder
2 cups Vitacost unsalted cashews, soaked overnight
1/2 cup water
pinch of salt
3 Tbsp. dairy-free unflavored yogurt
Ladyfinger Biscuits: (30-32 ladyfingers)
3/4 cup butter
1-1/4 cup organic sugar
4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water, mixed
1 cup plain almond milk
2 tsp. vanilla extract
2-1/2 cup King Arthur organic flour
1/4 tsp. Vitacost Himalayan Fine Pink Salt
1-3/4 cup heavy coconut cream
2 Tbsp. organic sugar
- In a KitchenAid stand mixer, cream together the sugar and butter until fluffy, roughly 3-5 minutes on a high speed.
- Slowly add the egg replacer you’ve mixed, the almond milk, and vanilla. Sift in the flour and pinch of salt. Mix until dough has formed.
- Preheat oven to 350 degrees F.
- In a delectoval pan, dispense roughly 3 Tbsp. of the batter evenly and bake for 15 minutes. When they are done baking, they should be springy to the touch.
- Remove from the oven and allow to cool completely.
- In a stand mixer, whisk together the coconut cream until medium peaks are formed. Slowly add the sugar and turn speed to high for 2-3 minutes.
- Using a handheld immersion blender, combine all of the ingredients for the mascarpone and pulse until smooth. Add the whipped cream to the mascarpone and fold together.
- Next, using a sauce pot, bring the almond milk and maple syrup to a slight boil. Sprinkle the cornstarch and whisk until custard thickens, roughly 2-3 minutes. Remove from heat, let cool and add the vanilla extract.
- Pour the mascarpone whipped cream into the custard and fold together until smooth (don’t over mix or it will become grainy in texture).
- In a bowl, mix together the brandy and espresso. Dip each lady finger into the espresso mixture.
- Place 2 rows of 5 ladyfingers into a layer on a serving dish lined with plastic wrap.
- Top with custard mixture and repeat previous step 2 more times with the ladyfingers. Spread remaining custard on top and dust with cocoa powder.
Chef’s tip: Instead of using brandy, you can use Baileys Almande Almondmilk Liqueur.